The executive chef of dine by Peter Gordon at SkyCity answers your cuisine questions.
Please can you tell me what I am doing wrong - whenever I make lasagne, whether using fresh or dried pasta sheets, the top layer is always dry once I've baked it.
One other thing - I've always wondered if baking foil should be used with the shiny side "in or out"?
- Jo Patel
I assume you're covering the top with sauce of some sort before baking it? Tomato or bechamel will keep it moist.
And about the baking foil, I wondered about the same thing for years but came to the conclusion it doesn't matter at all.
I adore quinces, but how do you core them after slicing them in half? I always struggle and end up with some nasty wee nicks from my vegetable knife - not to mention the stress of cutting into those tough little critters with something that is dangerously sharp. Knife safety rules don't seem to work on this fruit.
- Cynthia
Invest in a melon-baller. It's like a small icecream scoop - they come in differing sizes - try Millies on Ponsonby Rd or any good kitchen store.
I don't have Vietnamese mint or lemongrass in my garden (next year) so wondered if I could substitute regular garden mint in Asian recipes? And would lemon zest or juice give me anything close to the flavour of lemongrass?
- Margaret
Regular mint will be fine, slightly different, but totally okay. Lemon zest is better than lemon juice, but a little of the juice at the end (so long as it's not too sour) is good too.
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